My family is more of the pumpkin pie kin. Sweet potatoes are left for marshmallow-topped casseroles. No shame there.
But I’ve yet to thrust them into the breakfast scene. And if there’s one nutrient-packed root veg that deserves the morning spotlight, it’s this guy.
Origins of Sweet Potato Pie
It’s believed that sweet potatoes originated in Peru and made their way on trade routes to West Africa and Western Europe in the 16th century. While the sweet potato was embraced in Western Europe and made into desserts, in West Africa, other root vegetables such as cassava and tropical yams were more popular.
During American colonial times, pumpkin pie became common in northern states. But in the southern US, sweet potatoes were easier to grow. Sweet potato pie became the preferred dessert among those living in the south.
Sweet potatoes are a powerhouse when it comes to nutrition.
They’re rich in beta carotene and vitamins A and C, and they act as an anti-inflammatory in the body. One large potato provides 4 grams protein, 6 grams of fiber, and just 162 calories. So, indulge away my friends. Indulge away.
These oats require just 7 ingredients and about 30 minutes start to finish. And, if you bake (or microwave) your sweet potatoes ahead of time (like me!), it’ll go even faster and you’ll always have some on hand to add to your morning oats or a quick soup.
Though I made this version with rolled oats, I included notes for using steel cut oats as well. You can also find my other steel-cut oat recipe here served with brown sugar pears, as well as my favorite Creamy Pumpkin Oats with Blueberries.
So many oats, so little time.
To give this dish a more indulgent “sweet potato pie” feel, I topped it with my Pumpkin Maple Pecan Granola! But of course, it would be just as delicious with any granola and a few roasted or raw pecans or walnuts.
These oats scream fall. They’re:
Loaded with sweet potato flavor
Creamy with a bit of crunch from the granola
& Perfect for chilly fall mornings
If you make this recipe, be sure to take a photo and tag it #minimalistbaker on Instagram! We try and look at every photo you guys post, and it always makes our day when we see what you’re cooking up. Cheers, and happy fall!
Sweet Potato Pie Oats
- 1 cup rolled oats (GF for gluten-free eaters // see instructions for steel-cut oats)*
- 1 3/4 cups water
- 1/2 cup sweet potato puree (1 small potato yields ~1/2 cup // see below for roasting instructions)
- 2-3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
- 1/2 tsp ground cinnamon
- 1/2 Tbsp flaxseed meal (optional)
- 3 Tbsp Pumpkin Maple Pecan Granola (or sub roasted pecans)
- To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)
- Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water – about 5 minutes – stirring frequently.
- In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.
- Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).
- Divide oats between two serving bowls (as recipe is originally written) and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.
*Nutrition information is a rough estimate.